Ranch Sweet Corn Salad Recipes
BEST EVER FRESH SWEETCORN SALAD
Okay, there are over 600 recipes for 'Fresh Sweetcorn Salad', but after a quick check there didn't seem to be any quite like this one, which I have made and can totally recommend. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah. Really tasty, quick and easy.
Provided by Kiwi Kathy
Categories Corn
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with salted water and bring to a boil.
- Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, roasted red peppers, vinegar, olive oil, salt, and pepper.
- Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
- Taste for seasonings and serve cold or at room temperature.
Nutrition Facts : Calories 164.4, Fat 8.3, SaturatedFat 1.1, Sodium 355.7, Carbohydrate 22.6, Fiber 2.8, Sugar 5.1, Protein 3.7
CRUNCHY CORN SALAD
Crunchy Corn Salad
Provided by Hidden Valley
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, combine corn, onion and cherry tomatoes. Stir in dressing and season with salt and pepper, tossing until well coated.
- Arrange lettuce leaves on serving plates to make small cups. Spoon corn mixture into each of the lettuce cups; serve chilled.
Nutrition Facts :
QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
PARMESAN RANCH CORN
Provided by Six Sisters Stuff
Yield 6
Number Of Ingredients 5
Steps:
- Cook the corn according to package.
- Pour the cooked corn into a bowl, and add the butter, stirring it in until fully melted.
- Add the Parmesan cheese, ranch dressing mix, and salt and pepper.
- Mix until well combined and serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 359 kcal, Fat 3 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 12 mg, Carbohydrate 84 g, Sugar 10 g, Protein 12 mg
RANCH CORN SALAD
Make and share this Ranch Corn Salad recipe from Food.com.
Provided by LorenLou
Categories Corn
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the veggies.
- Add the dressing, just enough to coat the vegetables well.
- Gently stir in the cheese and bacon.
- Refrigerate until serving.
RANCH & SWEET CORN SALAD
Make this Ranch & Sweet Corn Salad your new go-to salad. Fresh veggies, corn, cheese and ranch dressing make an amazing flavor combination that even the pickiest eaters at your table will love. Serve up Ranch & Sweet Corn Salad tonight.
Provided by My Food and Family
Categories Home
Time 10m
Yield 9 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Toss lettuce with corn, tomatoes and peppers in large bowl; sprinkle with cheese.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "ranch sweet corn salad recipes"
GRILLED CHEESE AND RANCH SWEET CORN | HIDDEN VALLEY® RANCH
From hiddenvalley.com
4/5 Category SidesCuisine AmericanTotal Time 30 mins
- Preheat grill to medium-high heat. Fill a large pot with water and place the corn in their husks into the pot, ensuring the corn is covered. Allow the corn to sit in the pot for 15 minutes so the husks absorb the water. This will prevent them from burning.
- Remove corn from pot and place on grill. Grill for 7–10 minutes per side or until tender on the inside. If when removing the husks, the corn does not have enough color, place the corn back onto the grill and allow it to char a bit longer to get some more color.
- While corn grills, combine mayonnaise, garlic and the seasoning mix in a bowl. Place the cotija cheese in a shallow dish.
- Apply the seasoned mayonnaise to all sides of corn, then dip in the cheese to coat. Sprinkle with cilantro and squeeze with lime juice. Serve immediately.
SWEET CORN SALAD RECIPE - THE SIMPLE PARENT
From thesimpleparent.com
5/5 (2)Calories 226 per servingCategory Side Dish
SOUTHWESTERN CHICKEN SALAD RECIPE WITH AVOCADO RANCH
From notenoughcinnamon.com
5/5 (5)Total Time 40 minsCategory Main CourseCalories 362 per serving
- In a large bowl, mix together lime juice, cumin, chili powder and sea salt. Add the chicken halves and toss to cover them with marinade. Place in the fridge and marinate for 20 minutes while you prep the rest of the ingredients (I recommend prepping the avocado once the chicken is cooked to avoid browning)
- Heat oil in a skillet over medium-high heat. Remove visible garlic pieces from the chicken (to avoid them burning) and brown 2-3 minutes on each side. Reduce heat and continue cooking for 6-7 minutes or until chicken is cooked through (no longer pink inside) but still tender.
- Place on a cutting board, allow to cool slightly and slice (I use a tong to hold the chicken while I cut it)
- Arrange all salad ingredients (except dressing and lime wedges) in a large salad bowl or two plates, top with chicken pieces and drizzle with avocado ranch. Serve with extra lime wedges and enjoy!
CREAMY BROCCOLI, CAULIFLOWER, CORN, BACON SALAD - JULIA'S ...
From juliasalbum.com
4.7/5 (80)Category SaladCuisine AmericanTotal Time 50 mins
- In a medium bowl, combine mayo and sour cream (or kefir or Greek yogurt) and add 1 or 2 tablespoons of dry Ranch mix. Mix well and taste to see if you need to add more dry Ranch mix to the dressing.
- In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
GRILLED CHICKEN BACON RANCH PASTA SALAD | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (4)Calories 484 per servingCategory Dinner, Gluten Free, Lunch, Nut Free
- Make sure you have your grilled or cooked chicken done ahead of time, or feel free to grill it first. This is a great recipe for using leftover chicken! Check out our post on how to make the best chicken breasts here. You can either dice it into ½ inch cubes or feel free to shred it. I prefer diced for this recipe, but it’s up to you and what you have on hand.
- Next cook your bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.
- While your bacon cooks, you can cook your pasta until al dente, drain and then place in a large bowl.
- Mix together your greek yogurt ranch by combining greek yogurt and ranch dressing until smooth and creamy. Pour over the pasta and stir until well combined. Next add the chicken, chopped bacon, corn, halved cherry tomatoes, sliced red onion and avocado. Gently toss again, then taste and adjust seasonings as necessary, adding more salt and pepper or extra ranch dressing, if you’d like. Serves 6, or 4 as a larger meal. Garnish with extra corn, tomatoes, red onion, avocado and bacon.
GRILLED CORN SALAD WITH VEGAN CHIPOTLE RANCH DRESSING (30 ...
From minimalistbaker.com
5/5 (17)Total Time 30 minsCategory SaladCalories 223 per serving
- If you haven't prepared dressing, do so now. Alternatively you can dress your salad with a healthy squeeze of lime juice, drizzle of olive oil, and salt and pepper to taste just before serving.
- Preheat oven to 400 degrees F (204 C) and add cubed sweet potato to a parchment-lined baking sheet. Toss with a little oil and bake for 20 minutes or until tender. Set aside.
- In the meantime, heat a grill or grill pan. Once hot, remove the husks from the corn and place directly on the grill. Grill, turning occasionally, until blackened on all sides — about 5-8 minutes. Set aside to chill. NOTE: If you don't have a grill or grill pan, you can also carefully cook these on a gas range over an open flame, turning frequently with tongs until blackened on all sides.
- Let the corn cool to the touch, then carefully slice the corn off the cob with a sharp knife. Set aside.
CRACK CORN SALAD [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Ratings 13Calories 415 per servingCategory Appetizer, Main Course, Salad, Side Dish
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From drizzlemeskinny.com
Reviews 2Category Appetizer, Salad, Side DishServings 11
25 FRESH CORN RECIPES - LOVE AND LEMONS
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5/5 (5)Category Main Dish or Side DishCuisine American
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